1/4 cup extra virgin olive oil
3 thinly sliced large onions
500 g Beef Mince
3 cups canned Italian tomatoes, drained alternatively 1 or 2 very ripe plum tomatoes, seeded and chopped
1/3 cup of Peppadew® Mild Piquanté Peppers Chopped
1/4 cup chopped fresh basil leaves (or 1 Tbsp. dried basil)
2/3 of a cup chopped pitted Italian or Greek olives
1/4 cup capers, drained and chopped if very large
Freshly ground black pepper
500 g spaghetti
Freshly grated Parmesan cheese, if desired
Heat oil in a large saucepan or in a flameproof casserole that will hold all ingredients, including cooked spaghetti, and can go to the table. Add onions and cook over medium heat, stirring constantly, until soft but not brown. Add mince and cook until brown.
Add tomatoes. If using canned tomatoes, break up with a fork. Cook for 3 minutes. Add peppers and basil and cook over low heat, stirring frequently, for about 15 minutes, or until peppers are almost but not quite tender. Stir in olives and capers, cover and cook for 5 more minutes. Taste and season with salt and pepper if desired.
Bring 4 quarts of water to a rolling boil and add 1 Tbsp salt. When water reboils, add pasta and stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil. Cook until pasta is al dente.
Drain pasta and turn into the casserole with the Bolognaise sauce. Toss to mix and serve immediately.